Prosciutt Wrapped Roasted Garlic Potato Medallions Recipes

PROSCIUTTO-WRAPPED PORK LOIN

Steps:

• Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
• Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
• In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
• When you're ready to roast the pork, preheat the oven to 425 degrees F.
• Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
• Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE

Steps:

• Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
• Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
• Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
• Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
• Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.

PROSCIUTTO-WRAPPED PORK TENDERLOIN AND POTATOES

Steps:

• Pre-heat oven to 425° with rack in centre of oven.
• Remove fat and silverskin from pork tenderloin. Tuck thin end of tenderloin underneath. Place sage leaves on top of pork, evenly spaced along the meat. Add some freshly ground pepper BUT DO NOT SALT! (The prosciutto will take care of the salting here!). Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe skillet or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
• Cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won't brown as well. Sprinkle with a bit of salt and pepper and if desired, arrange the potatoes cut-side down in the pan for best browning.
• Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 150° (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the broiler. Place skillet back in the oven and allow to cook under the broiler for a few minutes until the prosciutto crisps up. Remove from oven and let pork stand for at least 5 minutes before cutting/eating.
• If making the pan sauce: Remove pork to a cutting board and tent loosely with foil and using a slotted spoon (to keep as much of the pan juices in the pan as possible), remove the potatoes to a bowl. Set aside. Place skillet on to a burner, over medium-high heat. Add the wine and shallots and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until shallots have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and cream and allow to cook, until reduced by 1/Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.
• *Note: If you are avoiding dairy, simply skip the cream and instead, add 2 tsp. of cornstarch (or arrowroot/tapioca starcto the chicken stock before adding to the pan. Cook until sauce thickens slightly.

GLUTEN-FREE VEGAN ROSEMARY AND GARLIC WHITE SWEET POTATO MEDALLIONS

Steps:

• Preheat oven to 400 degrees.
• Prepare a cookie sheet lined with parchment paper and set aside.

NEW YORK STRIP STEAK AU POIVRE WITH HASSELBACK POTATOES & PROSCIUTTO-WRAPPED ASPARAGUS BUNDLES

Steps:

• Preheat oven to 425 degrees. Place a potato between the handles of 2 wooden spoons. Slice each potato crosswise at 1/8 inch intervals, cutting to within 1/4 inch of the bottom of the potato. The spoon handles prevent you from slicing all the way through. Repeat with remaining potatoes.
• Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons of melted butter evenly over potatoes and sprinkle with salt.
• Bake potatoes at 425 degrees on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake for 20 more minutes.
• Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden. Garnish with chives if desired.
• Preheat oven to 400 degrees
• Fill a large pot with water and bring to a boil. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2-3 minutes. Drain and pat the asparagus dry.
• Gather 6 asparagus spears into a bundle with the tips together and wrap a slice of prosciutto securely around the middle. Repeat and make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1-1/2 tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side-by-side, with the tips facing the same way. Sprinkle with 3/4 teaspoon Kosher salt, 1/2 teaspoon pepper, and the parmesan and bake for 12 to 15 minutes, until the cheese melts and starts to brown.
• Let steaks sit at room temperature for 30 minutes.
• Season with salt and some crushed black peppercorns.
• In a large pan, heat the oil until it's almost smoking. Add the steaks. Sear for 3 to 4 minutes over medium-high heat.
• Flip steaks and cook for another 3 to 4 minutes for medium rare.
• Remove the steaks from the pan; cover with aluminum foil to rest.
• Add the butter to the pan; toast the remaining peppercorns over medium heat for 1 minute.
• Add 1/3 cup Cognac; reduce by 2/3 over high heat.
• Add the cream and reduce by 2/3 or until the cream coats the back of the spoon.
• Add the remaining Cognac. Season to taste and spoon the sauce over the steaks. Garnish with parsley if desired.

PROSCIUTT-WRAPPED ROASTED GARLIC POTATO MEDALLIONS

Steps:

• Cut the tops off 6 cloves of garlic and toss with olive oil, salt, and pepper. Roast in an aluminum foil pouch at 400 for 25 to 30 minutes. Meanwhile, boil the potatoes until tender, then drain, peel, and mash them in a bowl. Remove garlic from oven; peel and mash it as well. To potatoes, add garlic, 2 tbsp butter, egg yolk, grated cheese, salt, pepper, and nutmeg. Arrange slices of prosciutto side by side on top of parchment or waxed paper, and cover the prosciutto with a half-inch layer of potato mix. Roll layers into a jelly roll, making sure the potato is fully wrapped in prosciutto. Refrigerate the roll to harden (1 hour), then remove parchment and slice it into 18 medallions. Sprinkle flour on both sides. In batches, fry medallions in a pan with butter and a splash of olive oil. Remove once both sides are golden brown. Drizzle with infused olive oil and balsamic vinegar. Makes 6-8 servings.